This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket. Yummy!
Ingredients
- carrots: 2 pound (sliced)
- green bell pepper: 1 piece (diced)
- onion: 1 piece (diced)
- white vinegar: 0.5 cup
- vegetable oil: 0.25 cup
- condensed tomato soup: 1 can (10.75 ounce can)
- sugar: 0.75 cup
Metric Conversion
Stages of cooking
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Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
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While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.
